salad

Crunchy Ramen Salad

This crunchy ramen salad is full of shredded coleslaw, sweet red pepper, toasted almonds, salty sunflower kernels, green onion, all covered in an easy & sweet olive oil dressing.

This crunchy ramen salad is full of shredded coleslaw, sweet red pepper, toasted almonds, salty sunflower kernels, green onion, all covered in an easy & sweet olive oil dressing.

 I ♥ salads! I also really love a chocolate & peanut butter dessert too. Nine times out of ten I would prefer a salad buffet any day over a dessert buffet. I think I get it from my dad. Growing up I remember him always saying how much he loved potlucks because there were always so many salads to choose from. So I blame him 🙂

This salad comes together very quickly and is so delicious. The crunchy ramen noodles, and nuttiness from the almonds combined with the sweet olive oil dressing is out of this world. These flavors just work together so well.

This crunchy ramen salad is full of shredded coleslaw, sweet red pepper, toasted almonds, salty sunflower kernels, green onion, all covered in an easy & sweet olive oil dressing.

I have this ‘ASIAN RAMEN NOODLE SALAD on the blog that has similar ingredients but the taste is so different. In a good way, of course 🙂

This crunchy ramen salad has more of a salty crunch to it while the other one is more of a sweet Asian ramen salad. They’re both so good and perfect for picnics or potlucks.

This crunchy ramen salad is full of shredded coleslaw, sweet red pepper, toasted almonds, salty sunflower kernels, green onion, all covered in an easy & sweet olive oil dressing.

 If you choose to serve this salad right away it probably won’t have developed that much flavor. You know how when you leave a salad in the fridge for a while and all the ingredients kind of come together? Well, that’s exactly how this salad is. Pop it in the fridge for 2-3 hours before you need it. I have always made this in the morning of the day I need it.

Surprisingly, even after being in the fridge for 3 days it still is crunchy! I would know because this was my lunch for that entire week. And let me tell you, it was gooooood. So much better than picking at my daughter’s leftover corn dogs, peanut butter & jelly sandwiches, or mac & cheese.

This crunchy ramen salad is full of shredded coleslaw, sweet red pepper, toasted almonds, salty sunflower kernels, green onion, all covered in an easy & sweet olive oil dressing.

 You will find the bag of shredded coleslaw mix near the bagged salads in the produce department of the store. I’ve actually only bought sunflower kernels once before and I find them near the nuts.

I hope you all have a fabulous Sunday! Thanks for stopping by ♥ ♥ ♥

Crunchy Ramen Salad

This crunchy ramen salad is full of shredded coleslaw, sweet red pepper, toasted almonds, salty sunflower kernels, green onion, all covered in an easy & sweet olive oil dressing.

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Ingredients

    salad
  • 1 tablespoon olive oil
  • 1/2 cup slivered almonds
  • 1/2 cup sunflower kernels
  • 2 packages (14 oz each) shredded coleslaw mix
  • 1 cup chopped green onions
  • 1 sweet red pepper, finely chopped
  • 2 packages (3 oz each) chicken ramen noodles, crushed (save seasoning packet)
  • dressing
  • 1/3 cup light olive oil
  • 1/4 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • pinch of pepper
  • reserved seasoning packets from ramen noodles

Instructions

  • In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
  • In a large bowl combine coleslaw mix, green onions, red pepper, and crushed ramen noodles.
  • In a small bowl, whisk together olive oil, vinegar, sugar, pepper, and contents of ramen seasoning packets. Pour over salad; toss to coat. Refrigerate until serving.
  • Leftovers will stay crunchy, in the fridge, up to 3 days after serving

Notes

For a sweeter salad increase the sugar to 1/3 cup

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http://togetherasfamily.com/2016/03/crunchy-ramen-salad/

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This crunchy ramen salad is full of shredded coleslaw, sweet red pepper, toasted almonds, salty sunflower kernels, green onion, all covered in an easy & sweet olive oil dressing.

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9 Comments

  • Reply
    Liz
    March 20, 2016 at 5:31 am This salad sounds so good. Thank you.
    • Reply
      Together As Family
      March 20, 2016 at 6:05 pm You're welcome Liz :) I hope you get the chance to enjoy it! Have a great Sunday.
  • Reply
    cooking beginner
    April 17, 2016 at 12:04 pm Just want to make it for my family celebration. it is so good not sure it is going to make it. This is my first time making this...can i make salad the night before ??
    • Reply
      Together As Family
      April 18, 2016 at 8:51 am Yes you can make it the night before. It will be slightly softer but still crunchy, and making it the night before allows all the flavors to come together. I find that it's best to make it 5-6 hours before you need it. So, in the morning for a dinner. Or, the night before for a lunch time thing the next day. Hope that helps you :)
  • Reply
    Pistachio Pudding Fruit Salad - Together as Family
    April 25, 2016 at 5:25 am […] Crunchy Ramen Salad […]
  • Reply
    Majic
    May 17, 2016 at 9:00 pm You can always fry your left over Crunchy Ramen salad the next day too. It is just as delicious with a piece of chicken and some Soya Sauce?
    • Reply
      Together As Family
      May 19, 2016 at 2:48 pm I love that idea. Thank you for sharing. I usually end up it cold, straight from the bowl when we have leftovers the next day :) But doing it this way sounds delish!
  • Reply
    Gergely
    June 8, 2016 at 10:25 am Hi, Am I right, that the ramen noodles are not cooked?
    • Reply
      Together As Family
      June 8, 2016 at 1:22 pm Yes, you are :) Just leave them raw and crunchy.

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